Couscous with salmon skewers
Stage: Regular
Preparation time: 50 minutes
Main dish Fish
Preparation time: 50 minutes
Main dish Fish
Ingredients:
200 grams of salmon, skinless, diced (to 2 cm)
2 cloves of garlic, pressed
2 sprigs of dill, only the leaves, finely chopped
1 lime
80 grams whole-wheat couscous, uncooked
1 stock cube
300 grams broccoli florets
4 tablespoons low-fat cottage cheese 0% fat
150 grams cherry tomatoes, halved
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon olive oil
Pinch of salt and pepper
Supplies:
garlic press
skewers
grill pan
Preparation:
1. Put the salmon in a bowl along with half the garlic, half the dill, the zest and juice of ½ lime and the olive oil. Stir and let marinate for 30 minutes.
2. Meanwhile, cook the couscous according to the instructions on the package and add a bouillon cube for extra flavor.
3. Bring a pan of water to a boil and cook the broccoli florets for about 4 minutes until tender.
4. Heat a grill pan. Thread the salmon cubes onto skewers and grill for 4-5 minutes, until the salmon is cooked but still glazed - turn frequently.
5. Meanwhile, make the sauce: mix the low-fat cottage cheese with the rest of the garlic and dill.
6. Slice half the lime.
7. Stir the couscous with the broccoli, cherry tomatoes and sun-dried tomatoes, and season with salt and pepper.
8. Divide the couscous salad among plates and top with the salmon skewers. Spoon some garlic-yogurt sauce on top and add the lime slices.
